Beef tenderloin Filet is very tender, low-fat heathier meat. Which is why it’s not everyone’s favorite. Meat lovers love marbling. Marbling is fat. And yes, fat is flavor, but not so good for you.
From the Butcher, get 6-8 oz filets. Price will be between $30 - $40 per pound, depending on the holidays.
Rub with EVOO and coat all sides with Salt and Pepper
Let them sit out to get to room temperature before grilling.
Grilling – I use gas because the cooking process is so fast. But, if you have time on a beautiful day, go ahead, get the charcoal grill going.
On high high heat and flame– 4 minutes on a side for rare. Rare is the only way to eat it
Filets from a butcher are always cut to the same thickness. That’s why 4 min. per side is usually right for rare.
I can tell by touching the meat with your tongs. Squishy = rear, Firm = well done.
If you want to use a thermometer - 110° = equal rear, up into 150° = hockey puck
As always, let it rest at least 5 minutes.
Serve with Grilled Asparagus: Olive oil, salt and pepper, a little lemon juice, char on the grill 5-10 minutes or in a 425° over for about 15 minutes. Not too long or they get too soft and squishy. You want them al dente....almost done.
Option to smother with T-Bones Mushrooms.
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